Halloumi, fennel and pink grapefruit salad

From Cookipedia

Halloumi, fennel and pink grapefruit salad
Halloumi, fennel and pink grapefruit salad
Servings:Serves 2
Calories per serving:849
Ready in:25 minutes
Prep. time:15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:15th August 2015

This recipe is another variation of the various halloumi salads we have, see end of recipe for details. If you are unsure about using fennel bulbs, this is a great recipe to try it out on. Sliced thinly, they are like sliced onions, they have the crunch of a lettuce with the faintest hint of aniseed. Keeping them ice cold makes them especially crunchy.

This is another great recipe for your Ghent night and would also make an ideal starter for 4 or 6 people.


Ingredients

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Method

  1. Slice the fennel thinly and leave for 10 minutes in a bowl of iced water to keep crisp
  2. Sauté the garlic with the black pepper in the olive oil until the garlic starts to colour-remove from the heat and allow the oil to cool a little.
  3. Whisk garlic and oil into the yogurt
  4. Drain the fennel and toss with the salad leaves and a little of the reserved grapefruit juice and place in a large salad bowl
  5. Heat a barbecue or griddle pan, brush the halloumi slices with oilve oil and grill for 3 to 4 minutes to get it nicely marked. It won't melt.
  6. Top the salad with the garlic yogurt and warm halloumi then scatter with the grapefruit segments over the top, garnish with the tomatoes and serve.

Variations

A small peeled, cored & chopped up eating apple was a nice sweet addition to one of the many variations of this dish..

Chef's note

  • Don't add any salt at all to this dish as the cheese is already very salty.

See also

We have a number of halloumi recipes, most are combined with fruit - a good way to offset the high salt level of this cheese.

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